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Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour
Authors
Patrícia Sofia Brás Silva
Publication date
15 December 2020
Publisher
Abstract
Abstract is not available.
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Repositório Aberto da Universidade do Porto
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oai:repositorio-aberto.up.pt:1...
Last time updated on 20/01/2024
